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Szechuan Eggplant

Szechuan Eggplant is a classic Chinese stir-fry dish that is usually made with eggplant, garlic, ginger, Szechuan chili paste, and soy sauce. The dish is typically served as a side dish, but can be enjoyed as a main meal when paired with rice or noodles. The eggplant is usually cooked until it is soft and tender, and the sauce is spicy and savory. This dish is popular in both Szechuan and other Chinese restaurants around the world.

Ingredients (2 Persons)

  • 2 large eggplants, cubed
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 teaspoon red pepper flakes
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh cilantro (optional)

Directions

  • Step 1
    Heat the vegetable oil in a large skillet over medium heat. Add the eggplant and cook until it is browned and softened, about 10 minutes.
  • Step 2
    Add the garlic, ginger, and red pepper flakes and cook for 1 minute, until fragrant.
  • Step 3
    Stir in the soy sauce, rice vinegar, honey, and sesame oil. Cook for 1-2 minutes, until the sauce has thickened.
  • Step 4
    Add the cilantro (if using) and stir to combine. Serve hot.

Comments

Anonymous
,
Szechuan eggplant is a flavorful and delicious vegetarian dish. The eggplant is cooked in an aromatic Szechuan sauce that’s both sweet and spicy. It’s a great dish for vegetarians and non-vegetarians alike. Highly recommended!
Anonymous
,
This Szechuan Eggplant is amazing! It is super flavorful with just the right amount of spice. The eggplant is cooked perfectly and all of the flavors come together to create an unforgettable dish! Highly recommend!
Anonymous
,
This Szechuan Eggplant is delicious! Full of flavor and super easy to make. A great balance of sweet, sour, and spicy. Highly recommend!

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